porky perks (Pork Recipes)

Member Name: memelalou

Product:	Pork Recipes
Date:	04/03/09 (89 review reads)
Rating:

Advantages: tasty easy meals

Disadvantages: washing up

Stuffed loin pork

1kg pork loin joint
6 red onions
6 - 8 fresh sage leaves
3 slices smoked back bacon
Salt
Pepper
Apple sauce
2 -3 thick slices toasted brown bread
Oil
Butter
Egg
Kitchen string

1. preheat oven to 200oc
2. finely slice the red onions
3. cut the smoked back bacon into small chunks
4. finely chop the sage leaves
5. in a large frying pan heat some butter
6. fry the onions till tender
7. add the bacon to the onions and cook till the bacon is crispy
8. cube the toasted bread
9. transfer the bacon and onions to a bowl
10. add the sage and toast cubes to the bowl and combine
11. Add 6 table spoons of apple sauce to the bowl
12. season with a little salt and pepper
13. combine the mixture adding a little egg to bind if needed
14. turn the pork upside down and with a sharp knife cut a large slit through the middle of the pork, leaving a inch at the end
15. open the joint out and put the stuffing in the slit you have made, making sure the stuffing is evenly spread
16. close the joint back up and secure the joint with string
17. season the joint with salt and pepper
18. lightly oil the roasting pan and add the pork to the pan
19. put the pork in the oven on the middle shelf for 2 hours {or to your preferred cooking time}
20. leave to rest for 20 minutes when cooked, covered loosely with foil before slicing

I usually serve this with new potatoes and green veggies.



Sausage casserole

8 thick pork sausages
1 large potato
2 tins chopped tomatoes
2 slices back bacon
250g baby button mushrooms
Large red pepper
2 large onions
Vegetable stock
Salt
Pepper
oil

* brown your sausages in a frying pan with a little oil, transfer to a casserole dish
* dice the red onion and fry till tender in a little oil or butter
* add the bacon to the onions and fry till crisp and transfer to casserole dish with the sausages
* lightly fry the mushrooms before again transferring to the casserole dish
* take the stork of the red pepper and deseed before cutting into large chunks and add to the dish with the sausage, bacon and vegetables
* open and add the tinned tomatoes to the dish
* season to taste
* add ½ pint of vegetable stock to the dish and stir to combine the ingredients
* peel and finely slice the potato before layering on top of the casserole
* transfer to a preheated oven at 180oc for 1hour 30 minutes

Serve with crusty bread.

Summary: enjoy